I haven’t been using my grill very much this summer. I don’t know why, since I love to barbecue. Yesterday, I got a wild hair and decided to grill up a rack of ribs.
Normally, I would do more traditional ribs with a green chile rub and barbecue sauce, but I didn’t have all the ingredients necessary and I couldn’t go out. We were actually trapped at home, since a group of scholars decided to pave the parking lot right up to our front door. Needless to say, I had to make do with what I had and what I had was dried apricots and Sri Racha.
I struggled over whether or not I should add a bit of sauteed onion, but in the end decided against it since the garlic and onion are so prominent in the Sri Racha. I think I made the right decision. The end result was a rack of ribs that were caramelized on the outside, spicy and tangy with ridiculously succulent insides.
Sadly, I didn’t get a shot of the ribs. It is possibly that I may have forgotten. Happily, I had a bit of the sauce left for your viewing pleasure.
On another related note, fabulous blogger and poetry chica Jeanne, from Cook Sister, who is also a proud South African, shared with the rest of us the tradition of a braai. A braai is pretty much what we think of as a barbecue, lots of friends, truckloads of food and cooking with fire. She has shared several braai recipes with her readers and asked us to share our favorite braai-style recipes with her for National Braai Day . . . which is today. I’ll be the first to admit it, I am lame about blogger events. They are great, but I always miss the deadlines. Yesterday, I got a reprieve. Jeanne extended the deadline, so I will finally make this one. Yippie!
In a few days the braai round-up will be posted on Cook Sister and I highly recommend you check it out. If last year was any indication there are some delicious braai recipes in our future. Actually, check out Cook Sister anyway, Jeanne is fabulous on several levels.
What are your favorite braai/barbecue recipes?
Spicy Apricot Pork Ribs
1 c. dried apricots
3 c. boiling water
2-3 TBS Sri Racha
1 rack pork ribs, sliced in half
sea salt, as needed
Place the apricots in a medium bowl and cover with boiling water. Allow the apricots to plump for a few hours before proceeding.
Combine the plumped apricots, soaking water and Sri Racha in a blender and pulse until smooth.
Season the pork ribs with sea salt and allow to come to room temperature.
Oil the barbecue grates, then start the coals and allow them to become white hot before placing the ribs on the grill. Grill the ribs slowly over indirect heat. Begin basting with the apricot sauce after 30 or so minutes, being sure to reserve a little of the uncontaminated sauce, to warm and serve with the ribs as desired. Grill the ribs until the meat begins to pull away from the bone.
Note: I love it tangy and spicy, but may have to try a little sauteed onion to see how well it deepens the flavor. It would be a great idea for fall.